- 10 Roma tomatoes chilled
- 1 seedless English cucumber chilled
- ¾ cup sweet yellow onion diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Additional fresh herbs for garnish i.e. basil, parsley
- Freshly ground black peppercorn
Refrigerate tomatoes, cucumbers, and onions until cold.
Dice the Roma tomatoes, removing and discarding the firm core, then add pieces to a bowl - seeds, juices, and all. Peel and dice cucumber and add to a bowl.
Add just over half the diced tomatoes and about ¾ the diced cucumber pieces to a blender with the onions, garlic, basil, parsley, olive oil, vinegar, and salt.
Blend until very smooth and well incorporated.
Add remaining tomatoes and pulse until just mixed in, but not fully pureed.
Optional – chill for an hour.
Serve into small glasses or bowls, top with 1 tablespoon diced cucumber and pinch of fresh herbs and black pepper.
Chilling the vegetables beforehand, makes for little to no chill time needed after preparing the soup.
Substitute different vinegars in place of the balsamic if preferred, like sherry vinegar or red wine vinegar.
Storage - Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Freezing - The soup can also be frozen in freezer bags for up to 3 months. Fully thaw in the fridge and give it a good stir after thawing and before serving.
Calories: 65kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 109mgPotassium: 375mgFiber: 2gSugar: 6gVitamin A: 1177IUVitamin C: 20mgCalcium: 32mgIron: 1mg